ROTARY SCOUT RESERVATION

Inspection summary

ROTARY SCOUT RESERVATION has been inspected 19 times by New York State Department of Health (NYSDOH) since June 11, 2008. The most recent inspection, on July 15, 2026, found no infractions.

12 of 19 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

The last 5 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for the people using the facility. Higher-risk findings are the ones that could directly cause illness or injury, such as water that is not properly treated.

• Protecting food from contaminationHigher risk

  This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

  Recorded 4 times across 4 separate inspections, most recently on July 19, 2016. For example: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

• Food temperature controlHigher risk

  Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

  Recorded 2 times across 2 separate inspections, most recently on July 22, 2021. For example: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

• Handwashing and staff hygieneHigher risk

  Inspectors check for clean, stocked washrooms and handwashing stations, and showers that bathers can use before swimming. Good hygiene keeps germs out of the water and off shared surfaces.

  Recorded once on August 5, 2014. For example: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

• Cleaning and sanitizingHigher risk

  Decks, change rooms, showers and shared equipment must be cleaned and disinfected regularly so infections such as athlete's foot and plantar warts are not passed between users.

  Recorded once on August 5, 2014. For example: Wiping cloths dirty, not stored properly in sanitizing solutions

• Equipment and utensilsLower risk

  Pumps, filters, chemical feeders and safety equipment such as lifebuoys, reaching poles and first-aid kits must be present and working. Missing safety equipment can matter a great deal in an emergency.

  Recorded once on August 6, 2009. For example: Improper storage of cleaning equipment, linens, laundry unacceptable

About this data

These results come from New York State Department of Health (NYSDOH), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

• View the official New York State Department of Health (NYSDOH) disclosure site
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• How pool and spa inspections work